Classic Chicken Teriyaki with Sesame Rice

Ingredients

• 1,5 lb boneless skinless chicken thighs
• 1,5 cup short-grain rice
• 0,25 cup soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 2 tbsp brown sugar
• 1 tsp fresh ginger, grated
• 1 unit garlic clove, minced
• 1 tbsp neutral oil
• 1 tsp toasted sesame oil
• 1 tsp toasted sesame seeds
• 2 unit green onions, sliced

Instructions

1. 1

   Rinse 1½ cups short-grain rice until the water runs clear, then cook with 1¾ cups water in a covered pot for 18 minutes; rest 10 minutes off heat.

2. 2

   Pat 1.5 lb boneless skinless chicken thighs dry with paper towel and season lightly with salt.

3. 3

   In a bowl, whisk ¼ cup soy sauce, 3 tbsp mirin, 2 tbsp sake, 2 tbsp brown sugar, 1 tsp grated ginger and 1 minced garlic clove until sugar dissolves.

4. 4

   Heat 1 tbsp neutral oil in a large skillet over medium-high until it shimmers without smoking, then sear thighs 4-5 minutes per side until deeply golden and internal temperature reaches 165°F/74°C.

5. 5

   Transfer chicken to a cutting board and pour off excess fat, leaving fond in the pan.

6. 6

   Deglaze the skillet with the teriyaki mixture, scraping up browned bits, and reduce over medium heat 2-3 minutes until glossy and syrupy enough to coat the back of a spoon.

7. 7

   Slice chicken into ½-inch strips, return to the pan and toss to coat thoroughly in the glaze.

8. 8

   Fluff rice with 1 tsp toasted sesame oil and 1 tsp toasted sesame seeds.

9. 9

   Divide rice among bowls, top with glazed chicken, spoon over extra sauce, and garnish with sliced green onions.